Another delicious recipe from The Cookbook Junkie! The first time I made this, I realized halfway through that we were out of ginger. Duh! I went ahead anyway (what choice did I have?) and added a little lime juice to give it a bit more flavor. It was still tasty, although it's better when you make it right.

Braised Ginger Pork

2 lb lean 1-inch pork cubes
3 T oil
1/3 C chicken broth
1/3 C soy sauce (low-sodium is fine)
2 T sherry
¼ C chopped onion, green or white
1 garlic clove, minced
1 T sugar
1 tsp ginger, ground
1 dash pepper
Rice, cooked

Dredge meat in flour. Heat oil in large skillet. Add half of meat and brown quickly. Remove meat and set aside. Pour off excess oil from pan. Combine chicken broth, soy sauce and sherry. Add onion, garlic, sugar, ginger and pepper. Place in a pan along with meat. Simmer, covered, for 15 minutes or until meat is tender. Serve over rice.

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